The fresh faces of 2012 try their hands at all kinds of cuisines, from barbecue to vegan, from an imported gelato to a New York-style pizza. One new restaurant lets you cook your own soup. Check them out.

Casa De Luz

Macrobiotic diets aren’t just for age-resistant celebrities (Madonna). Promoting an animal-free, gluten-free, ever-changing organic menu, this spacious Austin import is a vegan counterweight to North Park’s carnivorous obsessions (The Linkery, Carnitas’ Snack Shack). For breakfast, you might find a porridge of amaranth whole grains. For a three-course, $14.95 lunch, perhaps vegetable miso, roasted beets and onions, and green and black beluga lentils in a French dressing. There are nut-sauce accompaniments — “and sauce for the nut-intolerant,” adds owner Eduardo Longoria. Dinner’s also available, along with meal plans, macrobiotic cooking classes, and soon, organic beer and wine. 2920 University Ave., North Park. Unlisted.
casadeluz.org

Cremolose

Chef-owner Vicenzo Loverso (Origano) knows how to get Italian goods into the United States. Evidence: the imported, gelatolike cremolose he’s been loading patrons up with since January (with flavors like hazelnut, pistachio, peach, tangerine, strawberry). There’s also the imported beef bresaola in his paninis. And slow-roasted imported pork in his porchetta sandwiches. There’s room for stateside ingredients and traditional gelatos in the 5,000-square-foot cafe, as well as fresh-baked cakes and cocktails made with cremolose. Open until 4 a.m. on weekends. 840 Fifth Ave, Suite 100, Gaslamp. (619) 233-9900 840
cremolosesd.com

Flippin’ Pizza

Hey Cal State U. kids, Flippin’ is pointing at you. Right across from the San Marcos campus, you’ll find a pizzeria cloning New York’s water for its dough and cooking on pizza stones. “We want to be in the business of replicating the same New York pie I grew up with as a kid,” Flippin’ CEO Patrick Farley says. Two slices with a drink are $6. A bacon and jalapeño calzone is $12. Bring your study group some happiness by getting an airy, 18-inch, four-cheese pie (mozzarella, Parmesan, Gorgonzola, ricotta). They’ve added a bar and chopped salads like the artichoke and roasted red pepper. 342 South Twin Oaks Valley Road, San Marcos. (760) 736-3180 or
flippinpizza.com. 4S Ranch location coming soon, and they’ve got a food truck; find them on Twitter at @FlippinPizzaCA.

Gingham

A carnivore’s delight, executive chef Brian Malarkey covers the range, from dry-rub, Texas-style smoked brisket to alligator andouille sausage. This outpost is a “cowboy urban diner,” former “Top Chef” contestant Malarkey says. It has two bars, a retractable ceiling, and, as the popular new anchor tenant on the Boulevard, it’s the place to be seen while eating fried green tomatoes, whole fried catfish and baby back ribs. Dinner nightly, lunch every day except Saturday, Sunday brunch. 8384 La Mesa Blvd., La Mesa. (619) 797-1922 or
ginghameats.com. Sister restaurant Gabardine, a Point Loma spot for shellfish and craft brews, is expected to open later this month.